Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars

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Authors

  • Poonam Aggarwal
     Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004 ,IN
  • S. P. S. Saini
     Department of Food Science and Technology Punjab Agricultural University, Ludhiana - 141 004 ,IN

Abstract

Green leafy vegetables are considered a fairly good source of ascorbic acid, even when cooked. According to Gopalan etal' Brassica cutivars contain 65 mg/100 g (B. napus) to 180 mg/100 g (B. rapa) ascorbic acid on fresh weight basis and if these green vegetables are included in the diet in adequate amounts, the need for fruit as an essential Item in the diet is much reduced.

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Published

1995-11-01

How to Cite

Aggarwal, P., & Saini, S. P. S. (1995). Thermal Degradation and Storage Losses of Ascorbic Acid in Canned Brassica Cultivars. The Indian Journal of Nutrition and Dietetics, 32(11), 274–276. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/7886

Issue

Volume 32, Issue 11, November 1995

Section

Articles

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